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Wednesday, May 23, 2012

Fish Kurma

Fish Kurma

Today's recipe is fish Kurma.It is a mild and aromatic fish curry. It is not the traditional Korma where meat or vegetables are cooked in a rich yogurt and cream sauce.The base of this sauce is coconut and to add a rich creamy texture, I added a little of cashew nut and khus-khus/poppy seeds paste. It taste very close to the Kerala fish molee and can be served with bread,appam or rice.

Cut fish into cubes and marinate with the ingredients listed and keep aside for 15 minutes. Heat oil in a pan and lightly fry it and keep aside.
Dry roast poppy seeds in medium flame till there is a nice aroma. Soak cashew nut in warm water for ten minutes.
Make a fine paste of grated coconut,roasted poppy seeds, cashew nuts and fennel seeds.
Make a paste of onion,ginger and garlic and keep aside.
Heat oil in a pan and add the whole garam masala followed by curry leaves. When there is a nice aroma and it changes color add the onion ginger paste and saute till it changes color and oil separates.
Add coriander powder,slit green chilly and pepper powder and fry for a minute. Now add the coconut poppy seeds paste and saute for another three to four minutes till all the raw flavor disappears and oil separates.
Adjust consistency and salt. I used one cup of thin coconut milk instead of water but it is optional. Slide in the fish pieces and simmer for three minute or till the gravy is creamy and thick. Garnish with coriander leaves and serve with rice or appam.

hi suja, everytime i come over, i look at your gold color font and wish i have this classy color too... really, over here, we only cook chicken kurma or meat, we add potatoes and a few suitable veggies.. wonder what type of fish is best for this. thanks and have a nice day